Thursday, March 16, 2006

My Goodness My Guinness

Guinness Ice Cream
~makes 1 quart
/2 vanilla bean, split lengthwise
1 cup whole milk
1 cup heavy cream
2/3 cup Guinness stout
2 tablespoons plus 2 teaspoons molasses
4 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1. In a medium saucepan, scrape in the vanilla bean seeds. Add the pod, milk, and cream. Bring to a boil over medium heat. Turn off the heat, cover the pan, and let the flavors infuse for 30 minutes.

2. Meanwhile, in a small saucepan over medium-high heat, whisk together the stout and molasses. Bring to a boil and turn off heat.

3. In a large mixing bowl, whisk the yolks, sugar, and vanilla extract. Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream. Add the remaining cream in a steady stream, whisking constantly. Pour the mixture back into the saucepan.

4. Stir the beer mixture into the cream mixture. Cook the custard over medium heat, stirring often with a wooden spoon, for 6 to 8 minutes or until the custard thickens enough to coat the back of the spoon.

5. Strain the mixture into a bowl and refrigerate for at least 2 hours or overnight. Process the custard in an ice cream maker according to the manufacturer's instructions.

Chocolate and Guinness Brownies Recipe

Fudgy brownies have more butter and chocolate, less flour and no leavening.

Usually the chocolate and butter are melted together, then mixed with remaining ingredients. Mixing is usually done by hand.

With cake style brownies they have the sugar and butter creamed together, with the remaining ingredients added to the batter.

Chocolate and Guinness Brownies
4 eggs

3/4 C. superfine sugar

8 oz. bittersweet chocolate, chopped

4 oz. white chocolate, chopped

6 T. unsalted butter

3/4 C. all-purpose flour

3/4 C. cocoa

1 1/4 C. Guinness stout

Confectioners' sugar for dusting

Preheat the oven to 375° F. Butter an 8-inch-square pan.

In an electric mixer, combine the eggs and sugar. Beat until light and fluffy.

In a medium saucepan over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth. Remove from heat and beat into the egg mixture.

Sift the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guinness.

Pour into the pan and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out almost clean. Remove from the oven and let cool on a wire rack.

To serve, dust the cake with confectioners' sugar and cut into squares.

Serves 8 to 10.

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